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Metabolic and Appetite Parameters Following Addition of Whey Protein to a Fat-based Breakfast

NCT02651051 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2016-01-08

No results posted yet for this study

Summary

The purpose of this study is to investigate whether the addition of whey protein to a breakfast high in fat content will influence acute metabolic and appetite responses, as well as responses to a subsequent lunch meal.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

Whey Protein

20 g whey protein isolate (Arla Foods Ingredients Group) added to breakfast meal

OTHER

High Fat Breakfast Meal

A standardised high fat breakfast served to all participants. The macronutrient distribution of the breakfast is 12% protein, 3% carbohydrate, 85% fat (1771 kJ; 423 kcal total)

Sponsors & Collaborators

  • Northumbria University

    lead OTHER

Principal Investigators

  • Emma J Stevenson, PhD · Northumbria University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-04-30
Primary Completion
2014-09-30
Completion
2014-09-30

Countries

  • United Kingdom

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02651051 on ClinicalTrials.gov